Make your own dump cake from scratch! This style of cake comes from the US and refers to the stir-and-dump-it-in-a-tin method, but it’s also pretty good if you’re having one of those heartbreak moments!

Ingredients

butter 125g

dark muscovado sugar 225g

eggs 2,
beaten

plain flour 225g

baking powder 2 tsp

cooking apples 200g,
peeled, cored and diced

soft toffees 100g,
chopped into pieces

FROSTING

butter 100g,
at room temperature

vanilla extract 1 tsp

icing sugar 200g

toffee or caramel sauce

Method

Step 1

Heat the oven to 160C/fan 140C/gas 3. Put the butter and muscovado sugar in a food processor and whizz for a couple of minutes, then blend in the eggs. Add the flour and baking powder and whizz until combined. Stir in the apple and toffee pieces.

Step 2

Pour into a buttered, base-lined 20cm square tin and bake for 1 hour, or until risen and dark golden. Remove from the tin and cool. To make the frosting beat the butter, vanilla and icing sugar with 3 tbsp of the toffee sauce until smooth. Spread over the cake then drizzle over more sauce to finish.